The "Queen" cookery books: Entrees

dissolved and very hot, lay in the liver, and let it cook in this bntter for six minutes, turning it once during this time ; then lift out the liver and keep it hot. Now add to the butter in the pan 3oz. of well washed and finely minced onions, and let these cook for two or three minutes, then dish the liver en couronne, and pour the butter and onion into the centre. Serve at once, with a cut lemon and red pepper handed round. F. de Veau d la Menagere. — Cook the liver exactly as in the preceding recipe, then strew over the meat a teaspoonful of finely chopped and well washed shallot, about twice as much well dried flour, and about a tablespoonful of finely minced parsley ; moisten this all with a full gill of wine, either white or red, and the same of stock, let it all boil up and serve at once. There are one or two recipes which are much appreciated in France, and may well come in here, though it is somewhat difficult to class them ; such are, for instance, Lapin en Matelotte : Skin, well wash, and dry a rabbit, and cut it into neat joints, then fry it in batter with some mushrooms and a good-sized onion cut into rings ; when lightly coloured and firm, dust it all well with flour and moisten it with a good gill each of wine and stock ; then bring it to the boil and let it simmer gently till about halt cooked ; now add to it a small eel, skinned and cut up, a spoonful of capers, and two or three well washed, boned, and minced anchovies ; let this all simmer together till cooked, then pour it all on to a very hot dish, and serve garnished with croutons of fried bread. Lapin ail Pere Douillet. — Skin, wash, dry, and cut up a good rabbit into neat pieces, larding these with fat bacon rolled in quatre epiccs ; lay a slice of beef or ham into a pan with a carrot, turnip, two or three onions, and a good bouquet ; lay the larded rabbit on this, seasoning to taste with salt and pepper, and adding equal parts of good stock and light French white wine to just cover it. Bring it all to the boil, then let it simmer gently till the rabbit is cooked ; cut a slice of bread from a loaf into four, removing all crust, fry this in clarified dripping or butter till of a golden brown, then drain well, dust with coralline pepper, and place it on a hot dish ; pile the joints of rabbit neatly on this, and pour over ail the liquor in which they were cooked, carefully strained, skimmed, and reduced, and serve very hot. Fillets of Rabbit a la Horti. — Remove the fillets from a good-sized rabbit, and slice them down not too thinly; marinade them for a few hours in oil, sliced lemon, a spray or two each of parsley and thyme, peppercorns, &c. When well flavoured, drain lightly, and broil over a clear fire. Serve dry with a garnish of baked tomatoes and little rolls of broiled ham. Fowl or foreign game are excellent treated in any of these ways. CHAPTER IV. Few dishes betray inexperience more than a souffle, which is held by the average cook as the ne plus ultra of “ high class cookery,” and the cordon bleu capable of turning out what she is pretty certain to term a “ souffel,” in good condition, feels perfectly entitled henceforth to describe herself as “a cook, experienced,” and to demand wages accordingly.